Soak three large slices of stale white bread in broth till quite soft, squeeze out well, stir into a saucepan with a spoonful of butter. When well mixed let it cool, add salt, pepper, nutmeg, finely-chopped parsley; beat up two eggs into the mixture. Now make into little round balls and roll in flour, add this to a stewed chicken or in good clear soup; it has only to boil up once, and will be found light and nourishing. They are good to eat with stewed chickens.
I quart of Milk.
2 tablespoonfuls Butter.
1½ cups Flour. 3 Eggs.
Boil half the milk, stir in the butter, then add the flour, stirring all the while on the fire till quite a thick paste.
When cool, beat up the three eggs into it. Boil the other half-bottle of milk, and take with a teaspoon little pieces of the dough; put them into the milk, and boil for a quarter of an hour.
A delicious old-fashioned German dish was made in the following way: A young fowl, cut in small joints, was fried with some butter and sliced onion to a nice bron; about a pint of water was added when brown, and some red chillies. In this gravy was stirred some of the above Milk Kluitjes a few minutes before serving.
¾ lb. Suet Crust.
Sugar to taste.
Pare and take out the cores of the apples without dividing them. Make a suet crust as follows: Half a pound of suet, cut exceedingly fine, and mixed with a pound of flour, a little salt, and half a pint of water, and rolled out. The crust can be much improved by making as in recipe for Pastry (Suet). Sweeten the apples with moist sugar; roll them in crust, taking care to join the paste neatly; when they are formed into round balls, bake them on a tin for half an hour or more. Arrange on a dish, and sift over with white sugar. Time, about three-quarters of an hour.